Archive for the ‘Global Palate’ Category

  • 1 package Mann’s Rainbow Salad
  • Global Palate Tangerine Miso Dressing
  • Chow Mein Noodles

Mix Rainbow Salad with Tangerine Miso Dressing, tossing to incorporate well

Place on Serving Dishes and Top with Chow Mein Noodles

Garnish with Lime Wedges

Shrimp or Thinly Sliced Chicken can easily be added to this to create an entrée…..

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  • 1 jar Global Palate Tangerine Miso Dressing
  • 1 pound Salad Shrimp, thawed
  • 1 1/2 cups Israeli Cous Cous
  • 1 lime, cut into wedges
  • 2 Avocados, diced
  • 2 bunches Green Onion, sliced

 

 

 

 

 

 

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

 

 

 

 

 

 

Place in Serving Dish and top with Lime Wedges

For the Slaw:

  • 1 -14 ounce bag Coleslaw
  • 1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

  • Chuck Burgers
  • Adams Reserve House Rub
  • Cookwell & Company Teriyaki Glaze

 

 

 

 

 

 

Mix Slaw and Dressing together and place in refrigerator.

 

 

 

 

 

 

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

 

 

 

 

 

 

 

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

 

 

 

 

 

 

 

 

Place Burger on Warm Bun and top with Slaw

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

  • 2 pounds Shrimp, peeled and deveined
  • 1 jar Global Palate Red Curry
  • 2 Onions, diced
  • 2 Bananas, sliced
  • 1 large Tomato, diced with juice
  • 1 Red Bell Pepper, chopped
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, meanwhile chop, slice and dice your fruits and vegetables

Saute Onions and Bell Pepper for 4 minutes

Add Curry Sauce and bring to a boil

Reduce heat and add Shrimp, Tomato, Banana and simmer for 5 minutes or until shrimp is done

Serve over Basmati Rice and garnish with Lime Wedges

  • 1 jar Global Palate Indian Sindhi Curry Sauce
  • 2 pounds Chicken, cut into bite sized pieces
  • 1 Onion, diced
  • 1 small container Greek Yogurt
  • 1 – 15 ounce can Diced Tomatoes
  • 1/2 bunch Fresh Cilantro, chopped
  • Adams Reserve Garam Masala Spice
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

  • 1 jar Global Palate Thai Panang Curry Sauce
  • 4 tablespoons Ottavio Olive Oil
  • 1 pound Natural Beef, thinly sliced and cut into strips
  • 1 bunch Green Onion, chopped
  • 1 – 10 ounce bag Baby Bella Mushrooms, slice
  • 1 bunch Basil, thinly sliced

Heat Olive Oil in heavy skillet over medium high heat, add Mushrooms and Beef, saute for 4 minutes.

Add Curry Sauce, stir to incorporate and bring to a boil, reduce heat and simmer for 20 minutes.

Add Green Onion and 1/2 the Basil, simmer for 3 more minutes.

Serve with Gluten Free Rice and Garnish with remaining Basil.

  • Ottavio Olive Oil
  • 2 large Shallots, thinly sliced
  • 1 bag Bolthouse Farms Carrot Matchstix
  • 1 bag Mann’s Snow Peas, sliced into match sticks
  • 2 large Chicken Breasts, cut into bite sized pieced
  • 2 tablespoons Adams Reserve Asian Spice
  • 1 jar Global Palate Thai Green Curry Sauce
  • 4 large Basil Leaved, thinly sliced

Chop all Vegetables

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, add Shallots and Chicken and saute for 4 minutes

Add Curry Sauce, Carrots and Peas, stir to incorporate, bring to a boil and then reduce heat and cover, simmer for 5 minutes

Serve over Jasmine Rice and Garnish with Basil

  • 2 pounds Shrimp, peeled and deveined, tail on
  • Global Palate Green Thai Curry Sauce
  • Adams Reserve Asian Spice
  • Sea Salt
  • Skewers

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees or grill to medium high.  Place Shrimp of Skewers, as desired.  Coat with Olive Oil and then sprinkle on Adams Reserve Asian Spice and Sea Salt.

 

 

 

 

 

 

Place in oven or on grill and cook for 3 minutes, baste with Thai Curry Sauce and turn, basting again.  Cook another 3-4 minutes or until done.  Remove from heat and baste with Sauce once more.

 

 

 

 

 

 

 

 

Serving Suggestion push Skewers into orange, grapefruit or even watermelon (if serving a lot) so that guests can remove a skewer or shrimp and enjoy.